Ingredients
- medium zucchini, halved lengthwise
- tablespoon butter or margarine, melted
- /4 teaspoon dill weed
- salt and pepper to taste
Instructions
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Step 1
I start by halving the zucchini lengthwise, which helps them cook evenly and absorb the butter nicely. Then I lay the pieces in a skillet in a single layer and add just enough water to cover them. Over medium heat, I bring the water to a boil, then reduce to a gentle simmer. After about 12 to 14 minutes—checking with a fork at the 10-minute mark—the zucchini should be tender but still have a slight bite. I drain them thoroughly in a colander, shaking off excess water. While they're still warm, I brush each half with the melted butter, making sure to coat the cut sides. Finally, I sprinkle on the dill weed and season with salt and pepper. I like to serve them right away, but they also hold up well for a few minutes. If I'm making this for a crowd, I'll often double the butter and add a pinch of garlic powder for extra depth.